DairyBusiness

“By fine-tuning the delivery of dairy nutrition so that the maximum benefit is gained using the lowest number of resources possible, we are able to achieve true sustainability. For importing cultures that rely on local but nutritionally unbalanced foods supplemented by nutrient dense foods like dairy that have a higher carbon footprint, the result is a modest footprint backed by excellent nutritional health.”

By Joseph O’Donnell

How does a dairy producer expand markets for milk? By looking beyond it.

Let me explain. Milk is wonderfully constructed to deliver complete nutrition as well as signals to our body’s internal receptors that influence our ability to resist pathogenic bacteria, control appetite, etc. And it does all this with great efficiency.

Looking at the footprint

If you were to look at the carbon footprint for a gallon of milk vs. the nutrients delivered – both quality and quantity –nothing can compare. While some plant sources that offer limited and relatively inferior nutrients like protein can tout a better carbon footprint on paper – what you get is completely different.

It is possible to put a diet together of mixed vegetable-based foods that deliver adequate amounts of protein, minerals, vitamins, fats and carbohydrates to keep the engine running but I can guarantee that the addition of milk will make that diet and person a great deal healthier. My point is that using all of the traditional tools to calculate carbon footprints for food sources is moot if nutrition/health isn’t part of the equation. It does our population no good to drive towards a carbon neutral society if we compromise our health in the process.

Milk a ‘survivor’

Milk and dairy products are as healthy as they are right now because milk survived millions of years of selective pressure to get the system right. Talk about sustainability! Milk was required to be efficient or it would not have survived.

Huge untapped reservoirs

So here we have a product that contains huge untapped reservoirs of health promoting components – the challenge now is how to fine tune the products made from milk to blend with other foods to come up with a diet that is as healthy as can be and have a low carbon footprint.

That is precisely what dairy scientists are working on today. Using milk genomics and metabolomics (a fancy way of saying composition and function of milk), new dairy products – mostly ingredients – are being developed so that the benefits of milk can be included in a variety of diets while keeping sustainability front and center.

Fit formula

Once you’ve determined the type of food product formulation that needs to be done the next challenge is to come up with tasty dairy ingredients that fit within that formulation. Not everyone needs all the components of milk to maximize health. Products need to be tailored for the different needs of different cultures. This includes dietary habits of populations in both the domestic and overseas markets. This may mean reducing the amount of a dairy product in a final food formulation but increasing the number of food formulations that contain dairy ingredients.

Consider the overseas market where the carbon footprint for dairy goes up simply due to transportation costs.

Fine-tuning

By fine-tuning the delivery of dairy nutrition and health so that the maximum benefit is gained using the lowest number of resources possible, we are able to achieve true sustainability. For importing cultures that rely on local but nutritionally unbalanced foods supplemented by nutrient dense foods like dairy that have a higher carbon footprint, the result is a modest footprint backed by excellent nutritional health. We must, after all, be able to sustain life as well. Isn’t that everyone’s goal? Including the delivery of health in the carbon footprint discussion makes for a better business model and builds the road for expanded dairy markets.

FYI

■ Dr. Joseph O’Donnell is executive director of the California Dairy Research Foundation. He can be reached at 530-753-0681.

Information on the California Dairy Research Foundation can be obtained from the organization’s web site at www.cdrf.org.